Ginger-Pear Cake
.
Yield
12 servingsPrep
20 minCook
55 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
sugar
granulated |
|
| ½ | cup |
brown sugar
|
*
|
| ¼ | cup |
vegetable oil
|
|
| 3 | each |
egg whites
|
*
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | cup |
whole-wheat flour
|
|
| 2 | tablespoons |
crystallized ginger (candied)
|
*
|
| 1 ½ | teaspoons |
baking soda
|
|
| ½ | teaspoon |
nutmeg
ground |
|
| 2 ½ | cups |
pears
unpeeled, shredded |
*
|
| 8 | ounces |
yogurt, low-fat
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
sugar
granulated |
|
| 118 | ml |
brown sugar
|
*
|
| 59 | ml |
vegetable oil
|
|
| 3 | each |
egg whites
|
*
|
| 237 | ml |
all-purpose flour
|
|
| 59 | ml |
whole-wheat flour
|
|
| 3E+1 | ml |
crystallized ginger (candied)
|
*
|
| 7.5 | ml |
baking soda
|
|
| 2.5 | ml |
nutmeg
ground |
|
| 591 | ml |
pears
unpeeled, shredded |
*
|
| 231.2 | ml/g |
yogurt, low-fat
|
Directions
Spray a 6-cup fluted tube pan or a 13x9x2-inch baking pan with nonstick coating.
In a mixing bowl combine the sugars, oil, and egg whites.
Stir mixture until well blended.
Add the all-purpose flour, whole wheat flour, the 2 tablespoons crystallized ginger, baking soda, and nutmeg.
Stir mixture just until moistened.
Stir in shredded pears.
Pour batter into the prepared pan.
Bake in a 350℉ (180℃) F oven for 50 to 55 minutes.
Cool completely.
For topping, in a bowl combine yogurt and the 1 teaspoon crystallized ginger.
Cover and chill several hours before serving.
To serve, dollop each serving wtih the ginger-yogurt topping.
Sprinkle with nutmeg, if desired.
